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San Antonio Egg Sandwich Yield: 12 servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Mayonnaise | 13 oz. | 1-1/2 cups | ||||
| Ground cumin | - | 1 Tbsp. | ||||
| Fresh cilantro, chopped | - | 1 Tbsp. | ||||
| Lemon juice | - | 2 tsp. | ||||
| Cayenne pepper | - | 1 tsp. | ||||
| Whole-grain or regular Kaiser rolls, halved | - | 12 (4 in.) | ||||
| Eggs | 1 lb. 5 oz.* | 12 Large | ||||
| Large tomatoes, sliced 1/4-inch thick | 1 lb. 8 oz. | 3 | ||||
| Avocados, sliced 1/4-inch thick | 2 lb. | 4 | ||||
| Taco cheese, shredded** | 12 oz. | 3 cups | ||||
| Iceberg lettuce, shredded | 4 oz. | 4 cups |
- DIRECTIONS
- »Make Pico Sauce: Blend mayonnaise, cumin, cilantro, lemon juice, and cayenne pepper. Refrigerate until needed.
- » Grill or brown cut sides of rolls until golden.
- » Scramble eggs in spray-coated pan over medium heat until firm throughout with no visible liquid egg remaining. Keep warm.
- » Portion about 1/4 cup (1 cooked egg) on bottom half of each roll.
- » Top each egg with 1 tomato slice and 2 avocado slices.
- » Sprinkle 1/4 cup taco cheese evenly over each sandwich; broil just until cheese melts.
- » Top with 1/3 cup lettuce.
- » Spread 2 tablespoons Pico Sauce on grilled top roll half. Close sandwich; serve immediately.
*If using frozen or liquid whole egg product.
**Cheese slices may also be substituted.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).